Vegan Egg Salad
( out of 5, with 2 votes)
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So you’d think that egg salad, which is made with eggs and mayonnaise (which is also made with eggs) might be a little hard to make if you don’t eat, well, eggs. Turns out you’d be wrong! This was surprisingly convincing – I thought using tofu instead of eggs would require a lot more seasoning to mask the tofu taste, but once you get the mayo and mustard in there it’s pretty darn egg-salad-like. But way easier because there’s no boiling and peeling all those eggs!
You just crumble some extra firm tofu in a bowl (after giving it a good squeeze to remove some of the extra water) – don’t bother crumbling it too small, you’ll smash it up more as you add the mayo and mustard.
Then add about a half cup of vegan mayo (you can buy it or easily make your own with my recipe) and 2-4 teaspoons of mustard (to taste) and a bit of salt. The mustard will make it yellowish like egg salad, but you can also add a pinch of turmeric if you’d like it even yellower.
You could stop right there and have a very nice egg salad-y filling for sandwiches or on top of crackers, or you can add any of the things you might like in egg salad – minced cucumber, pickles or relish, paprika, garlic and onion powder, or maybe a dash of curry. One thing I saw suggested in a few places is to add black salt
For my salad I added minced celery and pickles and a bit of onion and garlic powder and it was delicious. I also went for a deviled egg approach and dolloped a bit on some gluten free crackers and sprinkled it with paprika – so good! This would be a fun Easter party appetizer for sure.
Of course it also works great on sandwiches or wraps, or even just spread on a celery stick as a quick and easy snack. It keeps in the fridge for a few days so feel free to make a big batch and have easy lunches all week!
Vegan, Gluten Free, Refined Sugar Free
Ingredients:
- 1 12 oz package of extra firm tofu, squeezed to remove excess liquid
- 1/2 cup vegan mayonnaise
- 1/4 tsp salt (less if you also use black salt)
- 2-4 tsp yellow mustard (start with one and add more to taste)
- Pinch turmeric (optional, just to add yellow color)
- Pinch powdered garlic
- Pinch tsp powdered onion
- Pinch black salt (optional but delicious)
- 1 stalk celery, minced (optional)
- 1 dill pickle, minced (optional)
- 1/4 tsp curry powder (optional)
Directions:
- Combine all ingredients in a bowl and blend well with a fork, adding additional mustard, salt, and other seasonings to taste.
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I’ve never heard of making egg salad VEGAN! This is so cool! What a great recipe, Jessica! <3
have never tried making vegan egg salad….. simply superb jessica.
That looks also like egg salad! Yum!
This was quite good. My tofu-hating wife, who’s a bit of an egg salad snob, loved it. My first batch followed the recipe exactly. The second time I added even more mustard, a bit of pickle juice with more minced pickle, and chopped onion instead of the powder. The third time saw a sprinkle of dill added. That was the one we decided was best. I love how your recipes are generally simple and open for customizing!
Those sound like great modifications, especially the dill! Glad you like it!